Low-Carb Ricotta Cheesecake
Crustless ricotta cheesecake made with Splenda® sweetener created by a low-carber who just had to have dessert once in a while.
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Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
Cook's Notes:
For a marbled variation, reserve 1 1/2 cups cheesecake batter and mix in 3 tablespoons baking cocoa and swirl into the regular batter in the pan.
For a full-chocolate cheesecake, omit lemon juice and mix in 1/3 cup baking cocoa.
Nutrition Facts
Per Serving:
325 calories; protein 13.7g; carbohydrates 5.8g; fat 27.7g; cholesterol 174.3mg; sodium 271.3mg.
Full Nutrition